Red currant syrup

I like to drink syrup diluted with mineral water, so this year I thought of making red currants.

  • 900 g red currants (without tails)
  • 900 g sugar
  • 450 ml water

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Red currant syrup:

The currants are washed and put in a bowl together with the sugar.

Keep in the refrigerator until the next day, stirring occasionally through them.

The next day they are put in a bowl, add water and put on the fire. Boil for about 20 minutes, then strain and cook for another 5-10 minutes. Allow to cool.

Put the syrup in bottles (3 bottles of 300 ml).

To withstand the winter, boil the bottles on a steam bath for about 30 minutes.